Tool materials: cream, No.29 round butter stick, chocolate.

1. Draw a 90-degree long ellipse with No.29 round paste stick as the main body.

2. Then, pull out the ears, mouth, nose, four feet, cheeks and tail along the four directions shown below, from coarse to fine, and the shape is natural.

3. Then use chocolate cream to describe the eyes, eyebrows and mouth of the mouse, and pay attention to the thickness change.

4, and then draw the ear, the ear edge is thin, it is easier to break, so be careful to portray.

5. Then draw black spots on the four feet of the mouse as toenails.

6. Finally, make the finishing touch and blacken the eyeball and nose of the mouse, and you're done.

Pay attention to cake decoration:

1. The cream will turn over if you hold it in your hand for a long time. It is best to send the paste at room temperature of 8-10 degrees until it is completely thawed, and the operating room temperature is preferably 22-25 degrees.

2. Determine the formula of cream. The correct formula determines the texture of the cream, which largely determines the success or failure of the decoration. Too hard and too soft will not do, because too soft will melt, too hard will squeeze the decorative bag and cause rupture.

3. Master the color matching of piping. The skill of decorating flowers, combined with some artistic skills, will be very helpful.